Okinawa Chef search result : Page 3

le Bistro Montmartre ビストロ　モンマルトル Shin Toshin, Okinawa French,Italian/French / General / French / Pasta

植村　慎太朗Shintaro Uemura

The Chef's Recommendations

He opens his door to his own world of cooking than his father's.

Born in 1973 in Tokyo. His father was a Chinese chef. He wanted to create his own life and started his French cuisine career at 18 years old. After 7 years of experience at restaurants in Ginza and Aoyama, he left for France in 1999 and widened his experience at [La Regalade], which was the most difficult restaurant to secure a reservation from in those days, [Beauvilliers] as a chef de partie, and 3-star [Pierre Gagnaire]. Returning to Japan, he expanded his experience as a chef at [Auxamis Tokyo], and a main dining chef at [THE BUSENA TERRACE] in fall, 2009. In December, 2012, he opened [le Bistro Montmartre].

植村　慎太朗Shintaro Uemura

Gyuton Gassen Brand Gyu Agu Buta Ittogai Nikuryori Senmonten ぎゅうとん合戦　ブランド牛・アグー豚一頭買い肉料理専門店 Onna-son, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Yakiniku (grilled meat)

宇栄原　啓Kei Uehara

He works to create dishes that bring out the flavors of Okinawan ingredients

He was born in 1972 in Uruma city, Okinawa prefecture. This chef meticulously selects his ingredients, which include branded beef, rare parts of pork, and juicy, sweet local vegetables, nurtured in the bright Okinawan sunshine. He also carefully crafts recipes that bring out the flavors of these ingredients. Gyudon Gassen is beautifully located and customers are blessed with a picturesque view. He continues to create top-class cuisine, so that customers enjoy being at his restaurant even more.

宇栄原　啓Kei Uehara

Pizzeria Bar ARICCIA ピッツェリア　バール　アリッチャ Yomitan/Chatan, Okinawa Pasta/Pizza,Italian/French / Italian / Pizza / Pasta

Thomas　PuglieseThomas Pugliese

The Chef's Recommendations

He loved the local cuisine cooked by his mother.

He was born in 1982 in Italy. He got interested in cooking as he liked the local cuisine cooked by his mother in Italy when he was a child. After graduating from school, he improved his cooking skills at a restaurant in Italy, then came to Japan in 2007. He encountered the owner of the current restaurant while accumulating experience at a renowned Italian restaurant in Tokyo. In 2015, he made a decision to open a new restaurant with the owner and opened [Pizzeria Bar ARICCIA].

Thomas　PuglieseThomas Pugliese

Shabu-Shabu Kou Higashimachi main branch しゃぶしゃぶ紺kou　東町本店 Asahibashi, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Okinawa Cuisine / Shabu-shabu (boiled meat slices) / Awamori

上地　秀一Shuichi Uechi

His strong wish [to be a chef] has come true.

He was born in 1974 in Okinawa. As his parents were running a meat and fish shop, he was exposed to the ingredients since he was very young. That is why he already definitely wanted to be a chef at the age of 10. With this strong wish, he always took action [to be a chef]; walked and ate, cooked food by himself, etc. After graduating from Okinawa Cooking School, he worked for hotels, Kappo (Japanese style cuisine) restaurants, and Kaiseki (Traditional Japanese course cuisine) restaurants inside and outside Okinawa. He has been involved from the very beginning to get this restaurant opened.

上地　秀一Shuichi Uechi

Agu Shabu Shabu Nabe Soba Kaiseki Ryukyu Dining Touka アグーしゃぶしゃぶ鍋・蕎麦会席　琉球ダイニング　桃香 Onna-son, Okinawa Japanese,Japanese / Steak / Kaiseki (traditional multi-course meal) / Shabu-shabu (boiled meat slices)

杉浦　康生SUGIURA YASUO

We offer you high-quality cuisine, never neglecting the basics.

Born in 1966 in Yamanashi prefecture. As a lover of cooking, he entered Tsuji cooking technical school. While at university he received his license to serve fugu, and after graduating spent 10 years working in a restaurant in Kofu City. With strong ambition, he learnt how to cook soba noodles by hand at a famous soba store in Akasaka, and also learned the art of making tea. During the height of the bubble age, he learnt the finest, most elegant cooking techniques, before opening Momoka. With carefully selected ingredients, he brings you a variety of Japanese dishes.

杉浦　康生SUGIURA YASUO

Nagomi Ryori Morishima 和味料理もりしま Shuri, Okinawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Okinawa Cuisine

盛島英太Eita Morishima

The Chef's Recommendations

He brings the authentic Osaka fare he learned from actual Kansai restaurants back home to Okinawa

Born in Okinawa in 1974, Iron Chef Rokusaburo Michiba inspired him to become a chef himself. He first started training in Okinawa, but he wanted to further improve his skills, so he turned to work at the famous upscale restaurant Kigawa Asai in the Kansai region. After working there for 13 years, he returned home to Okinawa and further polished his skills at pubs and French hotel restaurants. Gaining a deeper understanding of communication and ingredients, he opened Nagomi Ryori Morishima in his hometown of Shuri.

盛島英太Eita Morishima

Nuji ぬーじ Onna-son, Okinawa Japanese,Japanese / General / Sushi / French

林大介HAYASHI DAISUKE

The Chef's Recommendations

The skills he learned at an upscale Japanese restaurant have flourished here in Okinawa. A true culinary craftsman who makes traditional Japanese fare you can only get here

Born in Chiba prefecture in 1975, he began by working in a pub. However, he longed to pursue more complex Japanese cuisine, so he took a job at a famous, high-class traditional restaurant in Yokohama called Taiya where he knew the training was rigorous. With the support of his boss there, he plied his skills at restaurants in Nihonbashi and Yurakucho, finally making his way to that of his boss's own mentor, Maki, in Kagurazaka. As a result of his hard work, he was appointed head chef at the opening of Oriental Hills Okinawa. He continues to devote each day to expanding the allure of traditional Japanese cuisine to Okinawa

林大介HAYASHI DAISUKE

Verdemar ベルデマール Yomitan/Chatan, Okinawa French,Italian/French / French

具志堅日出夫GUSHIKEN HIDEO

The Chef's Recommendations

Dedicated to French cuisine for 30 years, he pursues not only delicious flavours, but also his guests' utter satisfaction

Born in Okinawa in 1959, he was 21 when he made up his mind to become a chef. Fortunately for him, at the same time there was a boom in resort hotels in Okinawa. He studied French cuisine, aspiring to become the face of a famous hotel restaurant. At last he succeeded, becoming the chief chef at the opening of the Hotel Nikko Alivila, where he still works to this day. Not only does he continue to work on his culinary skills, but he also pours effort into making sure his guests are satisfied, as he continues to guide the restaurant to ever greater levels of achievement.

具志堅日出夫GUSHIKEN HIDEO

BACAR OKINAWA BACAR　OKINAWA（バカール　オキナワ） Kokusai dori, Okinawa Pasta/Pizza,Italian/French / Pizza

仲村大輔NAKAMURA DAISUKE

The Chef's Recommendations

Smitten by the flavors of a famous restaurant, he sent them a letter requesting the chance to work with them

Born in 1977 in Okinawa, the authentic pizza he enjoyed during his time in Italy made a deep impression on him, so he got his start as a pizzaiolo. After returning to Japan, he was smitten by the flavors he encountered at Savoy (now Seirinkan) in Tokyo, so he sent a letter to the owner, Susumu Kakinuma, requesting an apprenticeship. After training for five years, he returned to his home of Okinawa to open BACAR OKINAWA. In addition to his restaurant, he also operates a food truck, introducing the deliciousness of pizza to many.

仲村大輔NAKAMURA DAISUKE

Rihga Royal Gran Okinawa Dining 19 リーガロイヤルグラン沖縄　Dining 19 (ナインティーン) Okinawa Prefectural Office, Okinawa General,Western / General

城間　功Isamu Shiroma

Helping his mother motivated him to become a chef

He got interested in cooking when he was helping his mother in the kitchen. Since then he had always wanted to be a chef, so he enrolled Ryukyu Culinary Institute to acquire special knowledges. He began to work at an old-established hotel in Okinawa, where he improved his cuilnary skills in western-style banquet dishes. When the hotel group opened a new hotel, he helped them out with his experienced skills, and they still ask him to cover peak periods often. Plenty of other chefs inspired his culinary creativity. The original multi-course chef's choice meals has gained a high reputation. He was appointed as the executive chef of Rihga Royal Gran Okinawa in May 2017.

城間　功Isamu Shiroma

Yagiya 屋宜家 Nanjo, Okinawa Soba (noodles),Japanese / Okinawa Cuisine

玉城利也TAMASHIRO TOSHIYA

The Chef's Recommendations

His own love of Okinawan soba motivated him to pursue the perfect dish

Born in Okinawa in 1985, our chef was raised on Okinawan soba and his love for it is unmatched. His fascination with the dish grew as he went from restaurant to restaurant, observing differences in flavor, until at last he decided to become a chef himself. Of particular importance to him is the balance of bonito and pork in flavoring the dashi broth. His aim is a taste that is refreshing, yet never boring, and he devotes himself wholeheartedly to that pursuit to this day.

玉城利也TAMASHIRO TOSHIYA

Oshokuji Dokoro Chanya お食事処　ちゃんや Motobu/Nakijin-son, Okinawa Japanese,Japanese / General / Local Japanese Cuisine / Okinawa Cuisine

喜屋武　信KYAN MAKOTO

The Chef's Recommendations

He turned a private home into an inn to support the local area, and later added a restaurant

Born in Okinawa in 1970, after graduating from high school, he worked as a car salesman, then as a maintenance worker for a hotel in Okinawa. In 2006, he opened Minshuku Chanya in Bise with his mother. Though it was limited to a single private home, his inn quickly grew in popularity. In 2007, he opened Oshokuji Dokoro Chanya on the premises. It operates entirely on a reservation-only basis, and is supported by a large number of fans of gourmet food seeking true local cuisine.

喜屋武　信KYAN MAKOTO